Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.

Beat in the pumpkin puree, eggs, and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

In a small bowl, combine the granulated sugar and cinnamon for the coating.

Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture until fully coated.

Place the cookies on the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.